One way to get beautiful color in your smoothie, ice cream or cake is through colorful superfood powders. Colors in food mean that it is rich in nutrition and especially antioxidants. Eating "the whole rainbow" every day is a health trick that also makes us happy in the kitchen; both when we cook and eat the food.
Our extra colorful powders are:
Pink Pitaya
A beautiful bright pink powder made from pitaya, which is also called dragon fruit. It is rich in fiber, antioxidants, vitamin C, B vitamins and minerals.
Butterfly Pea powder
Made from dried, beautiful blue pea flowers and is rich in proanthocyanidins and antioxidants. Its fantastic color pigment can change color from blue to purple if you add lime or lemon.
Acai
A deep purple superfruit from the Amazon, rich in antioxidants. A favorite for both smoothies and ice cream.
Blueberries
These luxurious berries are rich in vitamins and minerals, but especially rich in antioxidants of the anthocyanin type.
Activated Charcoal
Activated charcoal that is a food product and makes a fun addition to cooking for beloved coal-black smoothies or pancakes, for example for Halloween.
Colorful recipes
These colorful and nutritious powders are the best natural colorants and flavor enhancers available!
You can conjure up your own fantastic creations, for example colorful chia puddings, cakes, tarts, pancakes, smoothies, nice creams etc.
This is something that all ages, both children and adults, appreciate.
Unicorn Nice Cream
Ingredients
4 frozen bananas, chopped
1 can coconut cream
2 tbsp maple syrup or coconut syrup
1 tsp vanilla powder
1 pinch sea salt or Himalayan salt
Pink Pitaya and Butterfly Pea.
Instructions
Blend everything except the powders in a food processor until smooth consistency.
Divide into 3 equal parts, in 3 different bowls, and mix one powder into each bowl.
Then gently fold the three different colors into a larger container that can go in the freezer. Create a beautiful "swirl" of the colors.
Place in freezer for 1-2 hours until the ice cream is sufficiently frozen, then serve!
Gluten-Free Rainbow Pancakes
Ingredients
125 grams any gluten-free flour, e.g. brown rice flour, buckwheat flour, teff flour or a gluten-free mix.
2 vegan egg replacements or 1 mashed banana.
50 ml sparkling water
about 90 ml any plant-based milk, such as oat, almond, hazelnut or rice.
1-2 tbsp coconut sugar
2 tsp baking powder
Optional colorful powders – preferably 3 different varieties
Coconut oil for frying
Toppings
Whatever you like most, e.g. maple syrup, berries, fruit, whippable coconut cream, chocolate sauce etc.
Instructions
Whisk the egg replacement powder or mashed banana with plant-based milk, sparkling water, coconut sugar and nut butter.
Combine flour, baking powder, vanilla and cinnamon separately first and then add it to the milk mixture while stirring.
Stir until the batter becomes smooth, thick and creamy (add a little more plant-based milk if you prefer thinner pancakes or add more flour if you want thicker ones.)
Divide the batter into equal parts and stir in optional colorful powders in separate bowls.
Let the batters rest in the refrigerator for about 10 minutes.
Heat up coconut oil in a large frying pan.
Add about 2 tablespoons of batter for one pancake in the pan. As soon as you see bubbles on the surface, flip the pancakes (after about 2-3 minutes).
Serve your pancakes with your favorite toppings.
Blue/Pink Chia Pudding (2 servings)
1. Mix these ingredients and let swell in the refrigerator for at least 2 hours or overnight:
1 dl chia seeds
2 dl plant-based milk such as almond, rice, coconut, hazelnut, or tiger nut milk.
2 tsp Pink Pitaya
2. Blend these ingredients in a blender:
1-2 frozen bananas
1 dl coconut water
1 tbsp lime juice
2 tsp Butterfly Pea
Layer the two "puddings" in glasses or bowls. Decorate with fresh blueberries if desired. Serve!
